Third Street Oil and Vinegar

Butternut Apricot Pound Cake


1 cup sugar

1 cup brown sugar

¾ cup extra virgin olive oil

¾ cup Butternut Squash Seed Oil

3 eggs

2 tsp vanilla

2 cups flour

1 cup whole wheat flour

½ tsp baking soda

1 tsp baking powder

2 cans apricots (save juice)


4 oz cream cheese

2 cups powdered sugar

Reserved juice

1 tbsp Butternut Squash Seed Oil




Oven Temp – 350

Baking Time 70-90 minutes

Pan Type – 10 inch tube pan




Preheat oven, grease (sprayed) and flour pan

Mix all ingredients in order listed for cake. Pour into prepared pan. Bake. Turn out of pan – ½ hour later. Blend cream cheese, sugar, oil and enough juice to make spreadable. Frost heavily while slightly warm.

Written by Cara Lagunas — April 12, 2014

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